Recipes, reviews, tips and articles for foodies

Chicken korma

Chicken korma is one of my favorite dishes to order at Indian restaurants. Its yogurt-and-almond-based sauce is like nothing else. And considering how simple this recipe was, it might become one of my new go-to chicken dishes to make at home. The list of ingredients seems long, but you’ll already have most of them in your pantry. Beware, though, cardamom, the one ingredient I didn’t have, cost close to $10 for a jar.

Grind half of the almonds in the food processor until they reduce to a coarse powder.

In a small bowl, combine the ground almonds, cumin, coriander, cardamom, cayenne pepper, paprika and cinnamon.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onion and saute until translucent and golden, about 5 minutes. Add the garlic and ginger, and cook for another minute. Add the chicken and saute, stirring occasionally, until it’s mostly white, about 2 minutes.

Meanwhile, toast the remaining almonds in the oven until they are cracked and fragrant, about 5 minutes. Allow to cool for 1 minute, then chop coarsely. Set aside.

Add the almond-spice mix and stir to coat the chicken and onions.

Add the yogurt, bay leaf, and brown sugar and allow the chicken to simmer for another 3 to 4 minutes, until the chicken is fully cooked and the sauce has thickened. Add the salt and pepper and adjust with more salt if needed. Transfer to a serving dish, garnish with the toasted almonds and chopped cilantro, and serve.